Thursday, June 20, 2013

This spectacularly simple green sauce may be the perfect
summer condiment. It requires no cooking, only takes minutes, looks gorgeous,
and tastes amazing with anything grilled, and most things not.

It’s also great for
treating a bad sunburn. That’s right, just serve this and chips along with
three or four margaritas, and the victim will feel significantly better in no
time.

I will admit this is a sauce I take for granted. I’m
lucky enough to live near San Francisco’s Mission District, and there are
hundreds of taquerias and restaurants, all of which feature some type of fresh,
green salsa. Each place uses a slightly unique combination of ingredients, but
I’ve never had one I didn’t enjoy.

Not all contain avocado, but I really like the addition
since it adds a wonderful richness, and the extra fat helps carry the other
flavors around. As you’ll see next week, this was delicious on some pork tacos,
but there are so many other amazing options. Try it on scrambled eggs, use it
as a relish for sausage, or as a dip for fried-anything.I really hope you give this a try soon.
Enjoy!

Ingredients for about 1 1/4 cups:

1 generous cup sliced tomatillos (about 6 oz by weight)

*Note: if you can’t find fresh, you can use canned
tomatillos in a pinch

This looks great, will try it today. Reminds me a little bit of the Avocado Butter that Alton Brown makes, only because of the great way it goes on meats. If you've never made that, search for Avocado Butter Good Eats and you'll find it, it became a staple/goto recipe for me to top cedar plank salmon. But I digress, I will definitely try this salsa!

I made this salsa along with the home-made tortillas on your blog, heated up some re-fried beans and ground hamburger with taco seasoning, and grated some sharp cheddar and it was amazing! It just took a little effort and I had something I would expect from a restaurant.

I would love to show my appreciation to you and this blog! Being a college student, loving to cook, and just a beginner, you have been a huge inspiration. Well done videos, great personality, and the recipes done the right way: simply. I have already tried two different recipes the vodka sauce and the garlic soup with the bread, both became favorites and are going into the recipe rotation. The only thing I am upset about is that I have not found you sooner!

Looks good, I had one of your classes at the CC about 10 years ago, and it was probalby the most benificial (butchery with Stazi being a close second). Food costing a menu got me my first Sous Chef job. I'm out of the business now but I still cook every day.

Oh, I love you so (and my husband said that was fine as long as I keep making him your recipes). This was the first time I ever worked with tomatillos and thanks to this scrumptious recipe, it won't be the last. I love all your recipes. I'm so grateful that you share your expertise, heavenly food and your most excellent humor. Thank you so much! Jillian -- waving South to you from Oregon.

Oh, I love you so (and my husband said that was fine as long as I keep making him your recipes). This was the first time I ever worked with tomatillos and thanks to this scrumptious recipe, it won't be the last. I love all your recipes. I'm so grateful that you share your expertise, heavenly food and your most excellent humor. Thank you so much! Jillian -- waving South to you from Oregon.